Description
A comforting and creamy au gratin potatoes recipe featuring thinly sliced potatoes baked in a luscious cheese sauce with a golden, crispy crust. Perfect as a cozy side dish for family dinners or holidays.
Ingredients
Scale
- 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 4 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- A pinch of freshly grated nutmeg (optional)
- 1 tablespoon fresh thyme or chives, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Butter the baking dish generously to prevent sticking and add flavor.
- Using a mandoline or sharp knife, slice the peeled potatoes into 1/8-inch (3mm) thick rounds, keeping slices consistent for even cooking.
- In a medium saucepan over medium heat, melt the butter. Add minced garlic and cook for 30 seconds until fragrant but not browned.
- Whisk in the flour and cook for 1-2 minutes to form a roux, bubbling but not browning.
- Slowly pour in warmed milk and heavy cream while whisking continuously. Keep whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Add more milk if too thick.
- Remove from heat and stir in 1 1/2 cups of shredded cheese, salt, pepper, and nutmeg until cheese melts into a smooth sauce.
- Arrange a single layer of potato slices in the baking dish. Pour a portion of the cheese sauce over the layer. Repeat layering potatoes and sauce until all are used, ending with a layer of sauce.
- Sprinkle the remaining 1/2 cup of cheese evenly on top for the golden cheesy crust.
- Bake uncovered for 55-65 minutes until the top is bubbly and golden brown and potatoes are tender when pierced with a fork. Tent with foil if crust browns too quickly.
- Let rest for 10 minutes before serving to allow the sauce to thicken and make slicing easier.
Notes
Use Yukon Gold potatoes for a buttery flavor and creamy texture or Russets for better shape retention. Warm milk and cream before adding to avoid lumps. If crust browns too fast, tent with foil. Let the dish rest before serving for best texture. For gluten-free, substitute flour with cornstarch or almond flour. For dairy-free, use plant-based milk and vegan cheese.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (200g)
- Calories: 320
- Fat: 20
- Carbohydrates: 28
- Protein: 10
Keywords: au gratin potatoes, creamy potatoes, cheesy potatoes, comfort food, side dish, holiday recipe, easy potato recipe